Feb 09, 2026

Summer Sausage Musubi

Name: Summer Sausage Musubi
Prep time: 20 min
Cook time: 5 min
Total time: 25 min
Yield: null servings
Ingredients: 6 oz Maui Nui Summer Sausage, sliced into 1/4-inch rounds; 2 cups Short-grain sushi rice, freshly cooked and slightly cooled; 1 tsp Rice vinegar, mixed into warm rice; 2 Nori sheets, halved; 1 tsp Black sesame seeds, toasted (optional garnish); 2 Tbsp Soy sauce; 1 Tbsp Mirin; 1 tsp Brown sugar

Recipe by Ross Deutsch

Smoky venison sausage meets sweet-salty glaze and warm sushi rice, pressed into classic Hawaiian musubi form. Simple, nostalgic, and built for lean meat.

PREP TIME:

20 min.

COOK TIME:

5 min.

SERVES:

Ingredients

6 oz Maui Nui Summer Sausage, sliced into 1/4-inch rounds
2 cups Short-grain sushi rice, freshly cooked and slightly cooled
1 tsp Rice vinegar, mixed into warm rice
2 Nori sheets, halved
1 tsp Black sesame seeds, toasted (optional garnish)
2 Tbsp Soy sauce
1 Tbsp Mirin
1 tsp Brown sugar

Directions

Make the Glaze

In a small saucepan, combine soy sauce, mirin, and brown sugar.
Simmer over medium heat for 2–3 minutes until syrupy. Set aside.

Crisp the Sausage

Heat neutral oil in a nonstick skillet over medium heat.
Add sausage slices and sear 1–2 minutes per side until browned and fragrant.
Brush lightly with glaze and flip once more to caramelize. Remove from heat.

Assemble the Musubi

Place a halved nori sheet shiny side down.
Scoop ½ cup rice onto the center, shape into a rectangle using a musubi mold or damp hands.
Lay a glazed sausage slice on top.
Press gently, then wrap the nori around to seal.
Repeat for remaining pieces.

Finish

Brush tops with a touch more glaze and sprinkle sesame seeds if using.

To Plate

Arrange musubi seam-side down on a board or platter.
Cut in half for serving or leave whole for grab-and-go style.
Serve warm or at room temperature.

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